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Cobb(ish) Salad
Prep Time
5 mins
Total Time
5 mins
 
Course: Lunch
Servings: 1 -2 salads
Author: Cristina
Ingredients
  • 1 cup baby spinach or lettuce
  • 1 hard-boiled egg , sliced or crumbled
  • 2 slices bacon , cooked until crispy
  • ½ cup each sliced celery and cucumber
  • ¼ cup green onions or chives
  • 1 avocado
  • 1 chicken breast (I recommend using leftovers from Roasted Chicken or Easy Lemon Garlic, this is a great way to use any extras!)
  • Preferred Vinaigrette:
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • dash of oregano , salt, and pepper
  • OPTIONAL: ¼ cup blue cheese
Instructions
  1. Cook bacon in a skillet until crispy, flipping to make sure both sides are even cooked, then remove and drain
  2. Place eggs in a pot, and cover with cold water. Bring to a boil on the stove, and then covering them and removing them from the heat. Drain the hot water and replace with cold water from the tap, letting them cool for a few minutes. You can then use immediately or they will keep in their shells in the fridge for about a week.
  3. Slice up the chicken, avocado, cucumber, celery and green onions, keeping the pieces small and easily bite-sized.
  4. Place spinach on a plate, and then arrange all of your toppings on top. You can make it as decorative or as messy as you want!
  5. Top with your homemade balsamic vinaigrette!
Recipe Notes

Everything can be made and chopped ahead of time and stored in air-tight containers, then used as needed.